Spring Salmon Dinner
A light and flavorful spring salmon dinner featuring tender salmon fillets, fresh vegetables, and a dill mayonnaise sauce, perfect for a healthy, elegant meal.
Ingredients
- 3 small potatoes (about 3/4 lb.) ⓘ
- light corn oil spread ⓘ
- 1/4 tsp. pepper ⓘ
- salt ⓘ
- 1 to 1 1/4 lb. salmon fillets, skin removed ⓘ
- 1/4 cup light mayonnaise ⓘ
- 1 Tbsp. low-fat milk ⓘ
- 1 Tbsp. minced fresh dill or 1 tsp. dried dill weed
- 1 tsp. lemon-pepper marinade ⓘ
- 1 small tomato, diced ⓘ
- 3 medium size zucchini (about 8 oz. each), cut into bite-sized chunks ⓘ
Instructions
- About 30 minutes before serving, preheat broiler if manufacturer directs.
- Cut potatoes into 1/4-inch thick slices.
- Arrange potato slices in a single layer at one end of a rack in a broiling pan.
- In a small saucepan over low heat, melt 2 tablespoons of light corn oil spread.
- Stir in 1/4 teaspoon pepper and 1/2 teaspoon salt.
- Lightly brush some of the corn oil spread mixture over the potato slices with a pastry brush.
- Place the broiling pan in the oven 5 to 7 inches from the heat source.
- Broil potatoes for 8 minutes.
Tips & Substitutions
For a crispier texture, consider parboiling the potato slices for a few minutes before broiling. You can substitute salmon with trout or another firm fish if desired. For a lighter option, use Greek yogurt instead of mayonnaise. Fresh dill enhances the flavor, but dried dill can work in a pinch. Adjust the seasoning according to your taste preference.
Serving Suggestions
Serve the broiled salmon alongside the crispy potatoes and sautéed zucchini for a complete meal. A fresh garden salad with a light vinaigrette pairs beautifully with this dish. Consider serving with a dollop of tartar sauce or a squeeze of fresh lemon juice for added flavor. This dish would also complement well with American recipes like Tuna Broccoli Cups.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place the salmon and vegetables on a baking sheet and warm in a preheated oven at 350°F (175°C) for about 10-15 minutes, until heated through. Avoid microwaving, as it can make the fish rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Spring Salmon Dinner contains roughly 432 calories, with 8g protein, 55g carbohydrates, and 20g fat. It is an excellent source of potassium (31% of the Daily Value) and vitamin C (31% of the Daily Value), and a good source of dietary fiber and protein. Note that it is relatively high in sodium, at 1792mg per serving (78% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen salmon fillets for this recipe?
Yes, you can use frozen salmon fillets. Just ensure they are fully thawed before cooking to achieve even cooking. You may want to adjust the cooking time slightly, as frozen fillets might take a bit longer to broil.
What can I substitute for zucchini?
If zucchini isn't available, consider using yellow squash or bell peppers as a substitute. Both options will add a different flavor profile and texture, but they will still complement the salmon and potatoes well.
How do I know when the salmon is done?
Salmon is done when it flakes easily with a fork and has reached an internal temperature of 145°F (63°C). Keep an eye on it while broiling to prevent overcooking, as it can dry out quickly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).